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Ingredients
1 lb. spaghetti
Spaghetti Sauce
1 tablespoon olive oil
1 cup diced onion
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 28-oz. can crushed tomatoes
1 28-oz. can tomato sauce
1/2 of 6-oz. can tomato paste
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano
leaves
1/4 teaspoon salt
1/4 teaspoon pepper
Meatballs
12 oz. ground beef
8 oz. ground pork sausage (you
can use breakfast sausage)
2 tablespoons red wine
1 egg, lightly beaten
1/2 cup green onions (white
parts only), diced
1 teaspoon garlic, minced
2 tablespoons fresh flat
(Italian) parsley leaves, chopped
3 tablespoons grated Parmesan
cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon oregano
1/8 teaspoon thyme
Directions
Spaghetti Sauce
Heat oil in large soup pot and
add onions. Cook onions on medium heat until tender (about
7-8 minutes). Add garlic and red pepper. Stir and cook for
about 1 minute. Add all other sauce ingredients and stir
until well mixed. Bring to a boil, then reduce heat to low.
Cover and simmer while preparing meatballs.
Meatballs
In a large mixing bowl, combine
all meatball ingredients. Mix with hands until well
combined. Form into 1-inch meatballs and place on a plate.
One meatball at a time, gently place in simmering spaghetti
sauce. Gently shake soup pot to cover meatballs with sauce
(don't stir yet, because this might break up the meatballs).
Cook for 30 minutes, then stir gently. Cover and cook for
another hour, stirring occasionally.
Cook spaghetti noodles according
to directions, and pour sauce with meatballs over spaghetti.
Top with freshly grated Parmesan cheese.
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